Summary

Ingredients

• 2 shallot (s)
• 2 cloves garlic)
• 1 tablespoon olive oil
• 3 red pepper (s)
• 1 zucchini, small
• 2 eggplant (s)
• 1 chilli pepper (s)
• 3 sprigs rosemary
• 250 g suar, brown
• 200 ml balsamic vinegar
• 200 ml white wine, dry
• 500 g tomato (s), passed
• salt
• Pepper, black, freshly ground

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Instructions

1. Peel shallots and garlic and cut into fine cubes. Wash the peppers, aubergines, zucchini and chilli and also cut into small cubes. Wash the rosemary, spin dry and cut finely.
2. Heat the olive oil in a large saucepan and sweat the shallots and garlic in it until translucent. Add the finely diced vegetables and sauté briefly, then deglaze with balsamico bianco, white wine and tomato puree. Add the finely chopped rosemary and let it simmer for about 35 minutes, stirring constantly. Season well with salt and pepper and bring to the boil again.
3. Pour the sauce into hot rinsed twist-off bottles or glasses while still hot, close and allow to cool down, turning the bottles or glasses upside down for the first 10 minutes. The sauce can be kept for 2-3 months.